Here’s the recipe for Chicken Cacciatore I mentioned in my post Sunday. We have a fairly large slow cooker, a 6.5 quart one from Crock Pot. This recipe for chicken cacciatore basically filled it to the top. Thankfully there was no spill over while we were out of the house.
This recipe is based on this one from Campell’s Kitchen.
Slow Cooker Chicken Cacciatore
Servings: 8 plus
Prep time: 60 minutes
Total time: 7-8 hours
- 1 tablespoon olive oil
- 5 pounds chicken legs, broken down into drumsticks & thighs, skinned
- 2 large onions, chopped (about 2 cups)
- 3 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cup)
- 2 Hungarian wax peppers, chopped fairly fine
- 12 oz. white mushrooms, sliced
- 4 oz. “exotic” mushrooms (oyster, shiitake & baby bella in this case).
- 5 cloves garlic, minced
- 1 Tbsp. Italian seasoning, crushed
- 2 cans (28 ounces) crushed tomatoes
- 2 cups water
- 1 package (1 pound) egg noodles, cooked and drained
- Heat the oil in a 12-inch skillet over medium-high heat. Working in batches add chicken to the pan and brown each side; figure 5 minutes per side. Chicken should release by itself without tugging. Move browned chicken to the bottom of the ceramic insert for your slow cooker while you brown the rest of the chicken.
- When all of the chicken is browned add one can of crushed tomatoes to the skillet along with the Italian seasoning and garlic. Scrap the bottom of the skillet to loosen the fond left after browning the chicken and incorporate it into the tomato sauce. Add 2 cups of water to the skillet and stir to incorporate.
- Layer the onions, peppers and mushrooms over the chicken in the crock pot. Pour the seasoned tomato sauce along with the second can of crush tomatoes over the vegetables.
- Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
- Stir the cacciatore with tongs, removing the bones you come across. It is unlikely that you will manage to find all of the bones as some of them can be rather small. Warn your guests when you sit down to eat.
- Give it a taste and adjust the salt & pepper to your liking. A splash or two of some red wine vinegar might help as well.
We served the egg noodles separate so it would be easier to pass stuff family style. You could, however, put the egg noodles on a large platter and cover them with the chicken cacciatore and then serve.
We also had Parmesan cheese available for those who wanted it.